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Chef de Cuisine

Department: Culinary

Reports to: Executive Chef

Status: Exempt

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The Chef de Cuisine is responsible for all aspects of the Silver King and Beacon Social kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision.  The Chef de Cuisine will be responsible for continually uphold the standards according to the Luminary Hotel, Mainsail Lodging & Development, and Marriott brand standards.

Essential Functions

  • Day-to-day managing of the Silver King and Beacon Social kitchen operations.
  • Scheduling of Silver King and Beacon Social kitchen staff.
  • Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions.
  • Ensure exceptional quality of all ingredients, preparation and plating of food items
  • Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
  • Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management
  • Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests
  • Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines
  • Assess the need for and report necessary kitchen repairs
  • Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines
  • Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members
  • Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations
  • Maintain current kitchen schedules, staffing templates, and staff employee files
  • Assure and/or conduct ongoing training and professional development of kitchen staff
  • Expediting – assisting chefs in directing the flow of service from the kitchen to the dining room.
  • Demonstration and Station cooking – assisting with presentations, reception station, action stations, and The Workshop Culinary Lab.
  • Ability to understand and communicate kitchen orders.
  • Ability to work efficiently and effectively.
  • Ability to perform all functions in the kitchen and assist where needed.
  • Ability to work under pressure.
  • Ability to work long hours standing over hot equipment and surfaces.
  • Ability to work as a team in a stressful, fast-paced environment.
  • Knowledge of different cooking recipes and all kitchen equipment.
  • Able to make outstanding quality food.
  • Follow SafeStaff sanitary compliance throughout every area working in the kitchen.
  • Follow all safety procedures to include knife safety.
  • Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas.
  • Maintain the kitchen work area in an orderly and clean condition.
  • Follow proper hand washing and sanitary procedures.
  • Stock supplies for the kitchen in specified locations and maintain the area in order.
  • Supervise, sort, and remove trash and clean the garbage cans daily.
  • Maintain trash area and place in the proper area for pickup.
  • Assist with loading and unloading of food deliveries and supplies as needed.
  • Maintain a professional presentable uniform and personal grooming as dictated by Luminary Hotel guidelines.
  • Able to effectively communicate with the team daily.
  • Maintain a sense of ownership for the hotel/restaurant.

Hotel Performance

  • Ensure successful performance providing guests with an exceptional dining experience.

Qualification Standards

Education & Experience

  • Culinary Certificate or Degree by an accredited culinary agency preferred
  • Serve Safe Certification
  • Minimum of 5 years Culinary experience in Fine Dining Restaurant and/or Luxury Hotel
  • Minimum of 3 years leadership experience
  • Excellent customer service skills
  • Excellent communication skills, both verbal and written

Physical Demands

  • Ability to sit or stand for extended periods of time
  • Able to deliver and exceed the expectations of a highly demanding clientele
  • Ability to communicate clearly
  • Corrected vision to normal range
  • Ability to use knives and kitchen machinery safely and effectively
  • Ability to lift 20 lbs. or more when needed
  • Ability to work long hours as needed

Mental Demands

  • Make sound judgments quickly
  • Ability to work with others in a high demand kitchen
  • Work on multiple tasks, making appropriate progress towards deadlines
  • Able to work independently, take direction, and provide direction to others
  • Manage differing personalities within the kitchen, the hotel, and the community
  • Maintain the highest degree of confidentiality
  • Ability to work effectively in stressful, high-pressure situations
  • Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Career Information

Date Posted:
October 5, 2021

Career Category: